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You’ve seen the usual: strawberry ice cream, vanilla bean ice cream, even banana ice cream. Well, if you’d like to get a little more out of your ice cream maker (and green tea just happens to be a personal favourite of yours) try this recipe – we promise you’ll love it. This green tea ice cream recipe uses green tea powder, also called matcha, an essential part of Japanese green tea ceremony and found in certain supermarkets, notably Japanese ones. It brings out the flavour of green tea in what would otherwise be plain ice cream.

You only need a few ingredients and an ice cream maker to make this delicious green tea ice cream.

GREEN TEA ICE CREAM

Serving: about 1 litre

Ingredients:

375 ml. of heavy cream

375 ml. of milk

A pinch of salt

1 1/2 tbsp. matcha

5 eggs

65 grams of sugar

1. Put cream, milk, and salt in a saucepan over medium heat and bring to a bare simmer.

2. Add the matcha and let it dissolve.

3. In a separate bowl, whisk the eggs and sugar together until thickened.

4. Combine the egg mixture with a cup of the heated cream mixture and pour into the saucepan. Constantly stir using a wooden spoon.

5. Cook over medium heat while stirring constantly until it thickens such that it coats the back of the spoon.

6. Do not overheat to avoid curdling; remove immediately from the pan.

7. Strain the mixture through a fine mesh sieve onto a medium bowl to leave off the solids. Leave to cool completely. You can also place it in a larger bowl with ice water.

8. Pour the mixture into an ice cream maker and process as per manufacturer’s instructions.

9. Transfer to an airtight plastic container and refrigerate until completely chilled and ready to serve.

Photo from Desserts with Benefits

This ice cream recipe has a lovely, surreal green color and a distinctive taste. You can serve by itself or pair with topical fruit slices such as oranges.

It doesn’t hurt that it’s healthy too, since the concentrated green tea powder retains the antioxidant content of real green tea leaves, and not the diminished nutrients in brewed green tea. Just make sure though that the matcha that you buy is pure, not mixed with sugar or milk powder. The key to making good green tea ice cream is in the quality of the matcha.

Amazingly easy to make, this green tea ice cream recipe is a real treat to green tea fanatics. It’s also perfect for a hot summer day or as a dessert to delight any unexpected visitors.

We all love our ice cream – numerous recipes for the traditional vanilla, chocolate, coffee and conventional fruit flavours like strawberry, blueberry or mango flavours are always well-received everywhere, available online with just a few clicks. But with the advent of the ice cream maker, why stop at those? There are so many wonderful ingredients out there that we can use to make fabulous tasting and best of all, incredibly healthy ice cream!

Take a look at these vegetable (or fruits treated as vegetables) ice cream recipes. Odd as they may sound, these are actually great-tasting, plus you’ll have the satisfaction of having tried something new and exciting!

Pumpkin Ice Cream

440 ml fresh pumpkin puree or canned pumpkin

500 ml heavy cream

80 g sugar

5 egg yolks

1 teaspoon ground cinnamon

¾ teaspoon grated nutmeg

¾ teaspoon ground ginger

750 ml whole milk

To make fresh pumpkin puree, peel and stem a large butternut pumpkin. Cut and quarter the pumpkin lengthwise. Preheat oven to 204C. Place the pumpkin pieces in a shallow roasting pan filled with a bit of water and bake for an hour, or until tender. Let the pumpkin cool, remove seeds and puree in a blender.

Pour all of the ingredients into a large mixing bowl. Whisk until smooth. Cover the bowl with plastic wrap and place in the freezer for at least 3 hours, until chilled. Transfer the contents to the icecream maker and follow the manufacturer’s instructions.

Carrot Ice Cream

350 ml fresh carrot juice

350 ml heavy cream

100 g sugar

5 egg yolks

For fresh carrot juice, wash and peel young carrots and run them through a juicer. Take care that the juice is free from pulp or carrot bits.

Whisk the eggs and sugar together in a large mixing bowl until smooth. Pour in the carrot juice and whisk some more then transfer to a heavy-bottomed pot. Whisk the mixture consistently over low heat for 5-8 minutes until it thickens.

Remove the mixture from the pan and pour back into the mixing bowl. Put the cream in, whisk together and cool at room temperature. Pour into the ice cream maker and follow the manufacturer’s instructions.

Tomato Ice Cream

600 g ripe tomatoes

50 ml fresh lemon juice

450 ml heavy cream

30 g sugar

1 teaspoon orange liqueur/triple sec

Peel and deseed the tomatoes. Blitz them in a blender and pass through a sieve. In a mixing bowl, combine the tomato juice with the other ingredients. Whisk until smooth. Transfer the mixture to the ice cream maker, churn and freeze according to manufacturer’s instructions.